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Take care with dried legumes, many contain poisonous lectins and they should be soaked overnight first, with the soaking water disposed of and thoroughly rinsed

• mrob 5y ago
  Phytohaemagglutinin is destroyed by sufficient heating. It is a serious danger with slow cookers, but not with pressure cookers. The FDA publishes a book on food safety: https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf https://www.fda.gov/downloads/Food/FoodborneIllnessContamina... "PHA is destroyed by adequate cooking. Some variation in toxin stability has been found at different temperatures. However, Bender and Readi found that boiling the beans for 10 minutes (100°C) completely destroyed the toxin. Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature, for a sufficient amount of time, to completely destroy the toxin."
• Mikeb85 5y ago
  It's destroyed by high temperatures, like you find in a pressure cooker. Slow cookers are a danger but pressure cookers aren't.